Sangria

• 1 bottle red or white wine
• ¼ - ½ cup sugar to taste
  
• 1 cup orange juice
  (fresh squeezed is best)
  
• sliced fruit

Pink Sangria

• 1 bottle pink wine
• ¼ - ½ cup sugar to taste
  
• 1 cup Ruby Red
• Grapefruit Juice
  (fresh squeezed is best)
  
• sliced fruit

Niagara-Peach Sangria

• 1 bottle Niagara
• ¼ cup sugar
  
• ½ cup white grape juice
• ½ cup peach nectar
  
• slices of frozen peaches

Chardonnay Margaritas

• 1 bottle Chardonnay
• ½ cup lime juice
  (fresh squeezed is best)
  
• 6 TB Triple Sec
• ½ cup sugar (or to taste)

Melon Spritzers

• 1 bottle white wine
• 1 shot Melon Liquor
• 3 cups 7-up
• sugar to taste

Serve with frozen cubes of honeydew

Cherry Hot Chocolate

• ½ cup Cherry Wine
• 2 cups milk
  
• 4-oz bittersweet chocolate
  
• ¼ cup sugar

Heat the milk in saucepan. Break the chocolate into bits and add, stirring until chocolate is melted. Add sugar and stir until dissolved. Add cherry wine, mix and serve.

Broccoli Cheese Soup

• 1 head Broccoli, chopped
• 1 Onion
• 2 Leeks
  
• 2 cups vegetable broth
• 2 TB butter
• 2 TB flour
• 1 ½ cups milk or cream
• 2 cups shredded cheddar cheese Olive oil, Chardonnay wine

Grill the chopped broccoli in olive oil and wine. Set aside. Chop leeks and onion and sauté in olive oil and wine. Combine with broccoli and broth and blend in food processor until smooth. Season with salt and pepper to taste. Melt butter. Stir in flour until blended and smooth. Cook until bubbly and add in broth/vegetable mixture. Stir until boiling and thick. Stir in cream and cheese. Season if needed.

Chocolate Fondue

• ½ cup Cherry Wine
• ½ cup light cream
  
• 12-oz bittersweet chocolate (we use Ghiradelli bittersweet chocolate chips)

Heat the cherry wine and light cream over low heat in a saucepan.  Slowly add chocolate chips or pieces while stirring until chocolate is completely melted.  Serve in fondue pot

Dipper suggestions: bananas, strawberries, raspberries, biscotti

Wine Jelly Bars

• 1 ¾ cup flour
• 1 cup packed brown sugar
  
• 1 tsp salt
  
• ½ tsp baking soda
• 1 ½ cup quick-cooking oats
• ¾ cup butter
  
• 3 jars of Wine Jelly

Mix all dry ingredients. Cut in butter either by hand or with a food processor. Mixture should be crumbly.  Press ½ mixture into 13x9-inch ungreased pan.  Spread with jelly. Top with remaining crumbs.  Bake at 400 for 25 minutes.

Baby Spinach & Shiitake Mushrooms with Warm Cabernet Franc & Bacon Dressing on Challah Rounds

• 8 oz. baby spinach
• 8 pieces bacon, chopped
  
• 1 ½ TB Cabernet Franc
  
• 1 ½ TB white vinegar
• 1 tsp sugar
• ½ tsp Dijon mustard
  
• 3 jars of Wine Jelly
• 4 large shiitake mushrooms, sliced
• 1 loaf of Challah, or similar bread

Wash & dry spinach and set aside. Fry bacon and drain on paper towel, reserving 3 TB of fat. Crumble and set aside. Transer fat to a small saucepan on low heat and whisk in wine, vinegar, sugar and mustard. Season with salt and pepper to taste. Slice bread and toast. Add sliced mushrooms to the spinach and toss. Add dressing and bacon and toss to combine. Place mixture onto bread rounds and serve.

Vegetable Tempura